Thursday, February 14, 2019

Low-Carb Keto Spinach Cream Cheese Stuffed Chicken

Easy Low-Carb Keto Spinach Cream Stuffed Chicken is a quick recipe that is low in calories and low-fat. This recipe only uses five ingredients: chicken breasts, vitamin-rich spinach, reduced-fat cream cheese, cheddar, and paprika. This dish is perfect for Atkins for ketosis diets.

1 cup fresh spinach, chopped into bits You can use frozen if preferred. Be sure to thaw and drain the spinach first.

2 oz cream cheese (softened at room temp) You can also microwave for 15-20 seconds.

1/3 cup cheddar cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.

1/3 cup mozzarella cheese shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.

1 teaspoon paprika

McCormick’s Grill Mates Montreal Chicken Seasoning to taste

salt and pepper to taste

Instructions

Preheat oven to 400 degrees.

Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.

There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast.

There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.

Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.

Season the chicken with McCormick’s Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.

Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer.